easy recipes

Ted Lasso, the Apple TV show that gave us everything we needed in 2020, may go down as one of the best shows of all time. It’s wholesome (while still managing to say the F word a thousand times), funny, and flat-out heartwarming. If you haven’t seen this show, you need to subscribe to Apple TV+ right now — I promise, you won’t regret it! By the end of the series, you’ll have only ONE cast member that you *still* don’t like. The rest? You’ll love them. All of them. Oh — and you’ll cry, a LOT. But you’ll also come away asking yourself this — “What are those delicious biscuits that Rebecca loves and how can I try them?” Well, friends, I have the answer. This copycat recipe for the Ted Lasso Biscuits with the Boss will have you coming back for more.

Let’s talk about the biscuits

Listen, you can tell me you have a biscuit and I will always say ‘yes.’ Whether it’s a southern USA biscuit or a biscuit from the UK, I am HERE FOR IT. But, yes, they are very different. One savory, and one sweet. Both delicious. These biscuits are of the sweet variety. Basically, they are shortbread. Which is my absolute favorite of all the cookies in the world.

I’ve tried several variations on these biscuits. This particular recipe creates a buttery, flaky, perfectly crisp on the edges flavor that you really need in a biscuit. Also? I think Ted Lasso (and Rebecca) would approve!

What you’ll need

This recipe is not difficult. There are only five — FIVE! — ingredients. Here’s what you’ll need:

• 1 cup of unsalted butter, softened
• 3/4 cup of granulated sugar, plus more for sprinkling
• 2 teaspoons of vanilla extract
• 3/4 teaspoon of kosher salt
• 2 cups of all-purpose flour

Oh — and when you bite into these biscuits, here’s what you’ll say: “I feel like we fell out of the lucky tree and hit every branch on the way down, ended up in a pool of cash and Sour Patch Kids.” – Ted Lasso.

PS. Grab the signature pink boxes here.

Ted Lasso Biscuits with the Boss

Yield: 20 biscuits

Ted Lasso Biscuits With The Boss

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 cup of unsalted butter, softened
• 3/4 cup of granulated sugar, plus more for sprinkling
• 2 teaspoons of vanilla extract
• 3/4 teaspoon of kosher salt
• 2 cups of all-purpose flour

Instructions

INGREDIENTS -

1. Line an 8×8 baking pan with parchment paper, leaving a 1-inch overhang on each side, and set aside.
2. With a stand or hand mixer and a paddle attachment, combine the butter, sugar, vanilla, and salt on low speed, then increase to medium. Mix until light and creamy, about 2 minutes.
   
   
3. Scrape the bowls sides and add the flour while mixing on low until a moist, crumbly dough forms. Avoid overmixing.
   
   
4. Transfer the dough to the prepared baking pan and gently press it down to fill the pan evenly. Cover with plastic wrap and use a spatula to smooth the surface.
5. Preheat the oven, position the rack in the center and set to 325ºF.
6. Poke the dough's surface lightly with a fork about 36 times, spacing evenly. Cover and refrigerate for 30 minutes or freeze for up to 15 minutes.
   
7. Remove from refrigerator. Bake until the surface and edges are golden brown, approximately 30 to 35 minutes.
   
8. Allow to cool on a wire rack for 5 minutes.
   
9. While still warm, cut into rectangles of your preferred size with a sharp knife and optionally sprinkle with granulated sugar (about 1 tablespoon).
   
10. Let cool completely in the pan. Carefully lift the biscuits out using the parchment paper overhang.
    
11. ENJOY!
    

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I’ve confessed this secret before, but I need to say it again — I, in general, do not like chocolate. I know, I know! What kind of person doesn’t like chocolate?! Well, me… mostly. The one and only type of chocolate I will always say yes to is a sweet and salty combination. Enter Twix. I still remember the first time I had a Twix candy bar. It was Halloween. And it was love at first bite. The crumbly, salty, shortbread cookie, creamy caramel, mixed with the milk chocolate? Absolute heaven. To this day, it’s one of only a couple of candy bars that I will always, always eat (I’m looking at you, too, Payday!). If you like caramel and shortbread, you must try this Copycat Twix Candy Bar recipe.

What you’ll need for this recipe

I’m such a huge fan of shortbread. It’s easy and so delicious. And it’s a classic treat. The homemade shortbread in these Copycat Twix Candy Bars is the key to its deliciousness.

Here’s what you’ll need:

• a stick of salted butter
• granulated sugar
• all-purpose flour
• vanilla extract
• caramel baking pieces
• heavy cream
• chocolate chips
• coconut oil

Just a few ingredients and you’ll have the most delicious treat!

Copycat Twix Candy Bar

Yield: 14 bars

Copycat Twix Bars

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Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

• 8 tablespoons of salted butter
• 3 tablespoons of granulated sugar
• 1 cup + 1 tablespoon of all-purpose flour
• 1 teaspoon of vanilla extract
• 8 ounces of caramel baking pieces
• 1 1/2 tablespoons of heavy cream
• 2 cups of chocolate chips
• 1 tablespoon of coconut oil

Instructions

INGREDIENTS -

1. Set your oven to 350°F and prepare an 8x8-inch baking pan with parchment paper, cut two sheets of parchment 8x16 and layer them perpendicular in the pan.
2. Using a stand mixer or a hand mixer, cream the butter and sugar together until smooth.
   
3. Mix in the vanilla extract and flour until the dough forms.
   
   
   
4. Spread the dough evenly into the bottom of the prepared baking pan.
   
5. Cook for 18 minutes or until the crust turns golden brown.
   
6. Let it cool. Once completely cooled, cut the short bread into 1 x 4 inch bars. You'll need to use a very sharp knife and move slowly to prevent cracking/breaking.
   
7. While the crust is cooling, melt the caramel pieces in the microwave. Combine caramel and heavy cream in a heatproof bowl, and heat in 30-second intervals until fully melted and smooth.
   
   
8. Add the cooled caramel to piping bag and then pipe the caramel onto the top of the cookie bars.
   
9. Cool the bars for 30 minutes, until the caramel firms.
10. Melt the chocolate chips and coconut oil together in the microwave. Stir until the mixture turns smooth, then allow it to cool. 
    
    
11. Place the chilled bars on a baking rack over parchment.
    
12. Spoon the melted chocolate over each bar until fully coated.
    
13. Let the chocolate harden before refrigerating or freezing the bars. 
    
14. ENJOY!
    

Notes

Store Copycat Twix bars in an air-tight container for up to 5 days.

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Have you ever had a snack that reminded you of your childhood? We didn’t have a lot of packaged foods in my house growing up. In fact, we rarely had any snacks other than tortilla chips and salsa. True story! Don’t get me wrong; I wasn’t a sheltered child. Hardly! Even if my mom didn’t buy those types of snacks, I had them at my friends houses. And that’s how Hostess Cupcakes became one of my favorite childhood ‘special’ snacks. So making this Copycat Hostess Cupcakes Recipe was a bit of nostalgia with a dash of delicious! And you absolutely must try them for yourself.

Why I Made This Copycat Recipe

Don’t get me wrong — there is nothing wrong with the OG Hostess packaged cupcakes. NOTHING! But if you’ve never had the chance to recreate a favorite recipe, you’re missing out. Sure, the packaged stuff has something we can’t recreate (a little staleness that is, IMO, part of its appeal). But this copycat recipe has homemade ganache!

What you’ll need for this recipe

First things first — do not be intimidated by the amount of ingredients in this recipe. Sure, it seems like a lot. But it is truly easier than it looks.

Here are the ingredients you’ll want to have on-hand:

• flour
• sugar
• cocoa powder
• baking soda
• salt
• 1 egg
• milk
• vegetable oil
• vanilla extract
• water
• butter
• powdered sugar
• marshmallow creme
• semi-sweet chocolate chips
• heavy whipping cream

Be sure to check the recipe below for the the exact amounts needed. Some of these ingredients are used in several stages of the recipe. But the only special tool you may need is a cupcake corer, which you can find here. If you don’t have a cupcake corer, you can use a small teaspoon to scoop out the top of the cupcake. Additionally, if you do not have a piping bag, you can use a sandwich bag and cut the corner for that step of the process.

Copycat Hostess Cupcakes Recipe

Yield: 18

Copycat Hostess Cupcakes

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This copycat recipe is equal parts nostalgia and delicious!

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

Cupcake Ingredients

• 1 cup of flour
• 1 cup of sugar
• 6 Tablespoon of cocoa powder
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• 1 large egg
• ½ cup of milk
• ½ cup of vegetable oil
• ¾ teaspoon of vanilla
• ½ cup of hot water

Marshmallow Cream Filling Ingredients

• ¼ cup of butter, softened
• ½ cup of powdered sugar
• 5 ounces of marshmallow creme

Chocolate Ganache Ingredients

• 4 ounces of semi-sweet chocolate chips
• 6 tablespoon of heavy whipping cream

Vanilla Icing Ingredients

• 2 tablespoon of unsalted butter, softened
• ½ cup of powdered sugar
• 1 tablespoon of milk
• ½ teaspoon of vanilla extract

Instructions

Ingredients

1. Set oven to 300°F and ready a cupcake pan with liners.
2. In a large bowl, combine and mix the flour, cocoa powder, salt and baking soda. Then set aside.
   
3. In a separate bowl, mix egg, milk, oil, sugar and vanilla.
   
4. Mix wet ingredients into dry ones until fully combined.
   
5. Add water and mix well until the batter is thin.
6. Fill the cupcake liners a little more than halfway and bake for 18-23 mins (or until a toothpick comes out with only a few wet crumbs).
   
7. Cool for 2 minutes in the pan and then move to a wire rack to fully cool.
   
8. Start the marshmallow cream in a separate bowl: Beat ¼ cup of butter until smooth. Then add half of powdered sugar and mix until smooth.
9. Add the remaining sugar and mix until smooth.
10. Blend in the marshmallow creme.
    
11. Once the cupcakes have cooled, cut the cupcake centers using a cupcake corer or small spoon.
    
12. Add the marshmallow cream to a piping bag and add about a tablespoon of filling to the cupcake center then replace top part of the cupcake.
    
    
13. To make the ganache: Add chocolate chips and heavy whipping cream to a small bowl, microwave for 30 seconds, then let sit for 1 minute before mixing together to form the ganache frosting.
    
    
14. Dip the top of the cupcakes into the ganache once, letting it drip, and then dip and drip for a second time to coat the top of the cupcake. Set the cupcake aside to allow the ganache to firm.
    
15. While the ganache firms, make vanilla icing in a separate bowl: Beat 2 tablespoons of butter until smooth. Add the powdered sugar to the bowl and mix until lumpy.
16. Add the milk and vanilla to the butter/powdered sugar mixture. Mix until smooth and firm.
    
17. Add the frosting to a piping bag with a small hole.
    
18. Practice piping loops onto an extra cupcake or onto a flat surface.Pipe icing loops on top of cupcakes. Refrigerate before serving.
19. ENJOY!
    

If you’re looking for more incredible copycat recipes, check out this kid-approved Copycat McDonald’s Chicken Nuggets recipe and this Copycat Starbucks Vanilla Sweet Cream recipe.

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